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Export 17 ingredients for grocery delivery
Step 1
Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
Step 2
Place stock, peppercorns and bay leaf in a medium saucepan over medium heat. Add chicken; if chicken is not covered in stock, add a little water. Bring to the boil; reduce heat to low, simmer, uncovered, for 4 minutes. Cover pan, turn off heat; stand for 30 minutes.
Step 3
Meanwhile, place brussels sprouts on tray, drizzle with half the oil; toss to coat. Turn sprouts cut-side up; season. Roast for 20 minutes or until crisp and golden.
Step 4
Then, to make superfood pesto; process basil, kale, almonds, parmesan, juice and garlic until finely chopped. With motor operating, gradually add oil in a thin, steady stream; process until smooth. Stir in spirulina; season to taste.
Step 5
Place kale and remaining oil in a large bowl; season with sea salt. Using your hands, rub oil and salt into kale until kale softens.
Step 6
Remove chicken from the poaching liquid; shred coarsely.
Step 7
Divide kale between bowls; top with brussels sprouts, chicken, avocado, almonds and pesto.
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